Cast-Iron Skillet Raspberry Crumb Bars (“Skookie”)

This dessert Cast-Iron Skillet Cookie (Skookie) is very easy to make, as well as versatile. It’s a perfect dessert crisp/cookie that is perfect for summer berries. By baking this is my cast iron skillet, I got a beautifully caramelized crust, that tasted buttery with a perfect balance of vanilla and almond flavor. The almond glaze was a perfect finishing touch to balance out the tartness of the raspberries.

I never tire of my scenic commute from our home in the Salinas Valley ‘burbs, that eventually leads to Highway One along the coast of the Monterey Bay. Beautiful! I’m surrounded by so much agriculture, and acres and acres of Driscoll berries.  We are so spoiled and blessed with fresh product, pretty much all year round!

It’s exciting to see freshly picked berries, of all kinds, on sale– two for the price of one!  Soon, I’ll be making homemade strawberry jam, olallieberry jam (berries that are indigenous only to California and Oregon).

Sometimes, a fruit crisp is an “unfussy”way to make a delicious dessert that showcases spring/summer berries.

This dessert was no exception in how fast this was to make, and I hope that you try it.  I adapted this recipe from “I Am Baker’s” blog. Amanda uses fresh strawberries, which sounds delicious.  With the exception of Strawberry-Rhubarb Pie, I much prefer to keep my fresh strawberries in their true uncooked form–like with my Fresh Strawberry Pie or Strawberry Cream Cake.  

Raspberries seemed an ideal substitute for this recipe, and they were on sale. Perfect! So, I grabbed my beloved cast-iron skillet and preheated the oven to 375F.
NOTE: Yes, you can use frozen berries, unthawed.

The dry ingredients are quite basic: butter, flour, baking powder, eggs, pure vanilla and almond extract,  and cinnamon (that I also reduced so it would be more subtle).

One of my favorite tips for combining cold butter into dry ingredients is to grate it.  Try it!  It’s so much easier than using  just your clean fingers– or even a pastry cutter.  I used some non-stick spray, because the recipe said to do so (though my cast-iron skillet is so well-seasoned and maintained, that nothing sticks to it any longer).
NOTE: Yes, you can using a baking pan, or any oven-proof skillet,  instead.

Before making the dough, I had mashed the fresh berries, along with some cornstarch*, and sugar and set it aside.  I pressed half of the dough into the skillet, and then added the raspberry filling. 

*In hindsight, I wish I had used my beloved “Instant Clearjel” instead of the cornstarch.  This works so much better, because my fruit fillings bind together much better (see this recipe for proof).

With the remaining dough, I broke it up into smaller pieces and spread them evenly on top of the filling and then placed the skillet into  a 375F oven, for 25-30 minutes.  Get ready for your kitchen to smell like cinnamon, vanilla and fresh baked goodness.

Look at that bubbling berry goodness!  I let this cool, until it was room temperature (about 45 minutes).

As you can see, the filling was a bit runnier than I would have liked.  This did not detract from the flavor, though– this is pure esthetics.  I forgot to glaze the “skookie” , too!

Now that the filling was completely cooled (a couple of hours) the berries were more firm.  Can you see that beautiful caramelized crust?  That’s why I prefer using my cast-iron skillet!  

TASTING NOTES:  The crust was absolutely delicious!  It was buttery, with the perfect balance of vanilla and almond (my favorite extract).  I’m glad that I reduced the cinnamon, which added to the flavor without being overpowering.  The raspberries had just enough tartness with only a hint of sweet, and the almond-flavored glaze was the perfect sweet finish.  We loved this recipe, and the fruit combinations are endless– peaches and raspberries, blackberries, fresh apples.  The crust is really, really good. Did I mention, that this is also quick and easy to make?  Do it!  Here’s the recipe card.

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Skillet Raspberry Crumb Bars (“Skookie”)

This dessert Skillet Cookie (Skookie) is very easy to make, as well as versatile. It's a perfect dessert crisp/cookie that is perfect for summer berries. By baking this is my cast iron skillet, I got a beautifully caramelized crust, that tasted buttery with a perfect balance of vanilla and almond flavor. The almond glaze was a perfect finishing touch to balance out the tartness of the raspberries.

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: American

Keyword: Raspberry Bars, Skillet Raspberry Crumb Bars, Skookie Bars

Servings: 8

Author: Debby – www.AFeastfortheEyes.net

Ingredients

• 4 cup fresh raspberries (you can use frozen raspberries, no need to thaw)
• 1 tablespoon corn starch Note, I prefer Clearjel, that I buy at King Artur Flour, online

CRUST AND TOPPING:

• 3 cups all purpose flour
• 1 1/2 cups sugar divided
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup cold butter cut into small pieces (tip: grate the cold butter, which is easier to work with)
• 1 egg room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract

GLAZE:

• 1/2 cup confectioners sugar
• 1 tablespoon milk (or more as needed)
• 1 to 3 drops fresh lemon juice

Instructions

Berries:

• In a large bowl place fresh or frozen raspberries, corn starch, and 1/2 cup of sugar. Stir together and set aside.
• NOTE: If you don't have Clearjel–from kingarthurflour.com– the filling will not set quite as well, until it has been completely cooled.
• Heat oven to 375°F.
• In another large bowl add flour, 1 cup of sugar, cinnamon, baking powder, and salt. Whisk until evenly dispersed.
• With your clean hands, add in the butter pieces and mix into the flour mixture until pieces are pea sized or smaller. (If you grate the cold, or frozen, butter, you will find this is a really cool trick that makes this much easier to do).
• Add in the egg, vanilla, and almond extract and mix until combined. (can use a spoon)
• Butter or spray skillet with non-stick spray. (I used my cast-iron skillet, but any oven-proof skillet or an 8×8 baking pan works, too.)
• Press half of the flour mixture into the bottom of the skillet.
• Spread the berry mixture on top.
• Crumble the remaining dough mixture evenly over the berry layer.
• Bake for 25 to 35 minutes or until slightly golden around the edges.
• Allow to cool for at least 30 minutes before glazing.

For the glaze:

• Place confectioners sugar, milk and lemon juice in a bowl and whisk until smooth. If you want the glaze to be runnier, add in more milk. If you want the glaze to be thicker, add in a bit more confectioners sugar.
• Can be served hot or cold.
• Note: I served this at room temperature, which allowed the fruit filling to set more. Served with a scoop of vanilla ice cream, or fresh whipped cream takes this dessert to a whole new level!
• Refrigerate any remaining dessert.

Notes

Recipe adapted from “I Am Baker”.

Can you use different fruit– like strawberries or blueberries? Yes, of course!

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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